Thursday, October 4, 2012

Vegan, gluten-free vegetable soup
Our soup from the other day.  So delicious!

Today on The Balanced Platter, I write about my love of soup (and include links for several soup recipes). 

Soup can be so easy to throw together.  This week, I made a soup using up the balance of a can of pumpkin puree, diced tomatoes, onions, carrots, quinoa, Great Northern beans, kale and some bullion cubes with enough water to make it soupy. 

I threw it together, popped it on the stove, then helped my kids with their homework.  Once homework was done, so was the soup.  (An added bonus -- my house smelled great!)

How do you like to make soup?

Happy Cooking!

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